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roasted vegetable hummus

by Jackie Newgent  |  September 2, 2014  |  2 Comments

roasted vegetable hummus

I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you would traditional hummus, such as a dip along with pita wedges, or enjoy in any non-traditional way you choose, such as a sandwich spread or an intriguing pasta sauce!

Calories saved: 160

Why it’s better for you? Beyond beans … it’s beans + veggies + green tea.

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roasted vegetable hummus

  • Yield: Makes 10 servings 1x


Units Scale
  • 2 1/2 cups packed bite-size pieces vegetable of choice (i.e. broccoli, eggplant, bell pepper, or zucchini)
  • 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1/3 cup unsweetened green tea, chilled*
  • 1/4 cup tahini
  • Juice of 1 small lemon (2 tablespoons)
  • 1 large garlic clove, chopped
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon powdered sumac or paprika


  1. Preheat the oven to 425°F. Toss the vegetable pieces with 1 tablespoon of the oil to fully coat. Arrange in a single layer on a baking pan. Roast until tender and caramelized, about 20 minutes. Let cool for at least 20 minutes. (Or make in advance and chill.)
  2. Add the roasted vegetables, chickpeas, green tea, tahini, lemon juice, garlic, salt, and cumin to a food processor or powerful blender. Cover and puree well.
  3. Transfer to a serving bowl, drizzle with the remaining 1 1/2 teaspoons oil, sprinkle with the sumac or paprika, and serve.


*If necessary, adjust amount of green tea added to reach desired consistency.

Per serving: 100 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 8g total carbohydrate, 3g dietary fiber, 0g sugars, 4g protein


  • Serving Size: about 1/4 cup each


The “Before” Recipe

Inspired by: hummus for real

Per serving: 260 calories, 13g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 330mg sodium, 30g total carbohydrate, 8g dietary fiber, 5g sugars, 10g protein


Tasteover Tips

  • Don’t let veggies go to waste; they can add great taste and intrigue to otherwise traditional recipes
  • Rather than adding a small amount of water to a recipe, consider adding a flavorful liquid, such as unsweetened green tea, to make it tastier and potentially more nutritious
  • Do add a hint of an earthy spice, like cumin, to hummus; it adds fragrance and flavor depth

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  1. I’m always looking for new recipes for hummus as I love to roast a few extra veggies from a meal the night before and then spread a tortilla with hummus, and add the veggies and, voila! a lunch time wrap. Thanks for sharing 🙂